⅔ cup Sautern or Rhine wine
1 chicken (cut into fry pieces)
1 pint fresh mushrooms, sliced
salt
pepper
garlic or onion salt
⅔ cup water
2 cloves garlic, minced
⅔ cup chicken bouillon
3 tbsp cornstarch
Melt
butter in large skillet (do not let brown)
Season chicken pieces with salt and pepper. Place chicken pieces into butter in skillet
and simmer until brown (low flame). Remove
chicken pieces and set aside. In a bowl
make a mixture of water, boullion, wine, mushrooms, cornstarch, garlic salt, and minced garlic. Stir well and pour into skillet with butter
and drippings. Add chicken to the
skillet and cover. Simmer for ½-1 hour
depending upon size of pieces. Garnish
with parsley.
